Description
These sourdough donuts offer a delightful twist on the classic treat, incorporating the tangy flavor of sourdough starter discard into a rich, fluffy fried donut. With a crispy exterior and a tender crumb, they're finished with a simple powdered sugar glaze, perfect for a homemade indulgence.
Ingredients
Donut Dough
- 4 ounces unsalted butter (softened to room temperature)
- 4 ounces granulated sugar
- 2 large eggs (room temperature)
- 8 ounces sourdough starter discard
- 2 ounces buttermilk (room temperature)
- 2 teaspoons vanilla extract
- 13 ounces all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For Frying
- 32 ounces lard (or vegetable oil, canola oil, peanut oil, or shortening)
Glaze
- 6 ounces powdered sugar (about 1 cup, sifted)
- 2 tablespoons milk (or water)
Instructions
- Prepare dough: After feeding your sourdough starter, save about a cup of discard. If needed, adjust volume with buttermilk. In a large bowl, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes with a hand mixer.
- Add eggs: Lower mixer speed and add eggs one at a time, mixing on medium until completely combined. Ensure eggs are room temperature to blend properly.
- Combine wet ingredients: Still on low speed, add sourdough discard, buttermilk, baking powder, baking soda, salt, vanilla, and nutmeg. Mix until just combined.
- Add flour: Gradually sprinkle in the flour and mix on low until a sticky dough forms.
- Fold dough: Turn dough onto a lightly floured surface. Press into a 1-inch thick rectangle, then fold over onto itself 3-4 times to smooth the dough without overworking it.
- Rest dough: Press the dough to about 1/2-inch thickness, dust with flour, and let rest for 5–10 minutes.
- Heat oil: In a large heavy pot like a Dutch oven, pour 2 inches of lard or oil and heat over medium until the temperature reaches 360º–375ºF, approximately 15 minutes.
- Cut donuts: Use a 4-inch donut cutter to cut shapes from the dough, including centers for donut holes. Minimize space between cuts. Gather scraps, re-roll gently, and continue cutting to yield 10–12 donuts.
- Fry donuts: Carefully lower donuts into hot oil with a slotted spatula or skimmer. Fry for 2 minutes on one side until bubbling calms and a crispy crust forms, then flip and fry for another minute.
- Drain and cool: Remove donuts with slotted spoon; transfer to a cooling rack over a sheet pan. Fry donut holes at the end, stirring occasionally, until golden brown, about 1 minute. Let donuts cool before glazing.
- Make glaze: In a medium bowl, whisk powdered sugar with milk or water until smooth. Adjust consistency by adding more liquid for thinner glaze or more sugar for thicker.
- Glaze donuts: Dip the top of each cooled donut into the glaze or drizzle glaze over donuts to coat.
- Storage: Store glazed donuts in a plastic or paper bag at room temperature for up to 3 days; note the crispy exterior will soften over time.
Notes
- Use room temperature eggs and butter for best mixing and texture.
- You can substitute the frying fat with any neutral oil like canola or peanut oil.
- Don’t overwork the dough to maintain tenderness; folding gently is key.
- Monitor oil temperature carefully to prevent burning or undercooking donuts.
- Glaze consistency can be adjusted depending on preference; use milk for richer flavor or water for a lighter glaze.
- Leftover donuts are best enjoyed within 3 days as texture changes after that.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
